|Ultimate Beef Wellington Chateaubriand
one Chateaubriand (center cut of even thickness) tenderloin, about 2 pounds
Tony's Steak and Roast, Euro-Crust or Z Blend seasoning
canola oil as needed
1 batch Mushroom Duxelles
1 pkg. DuFour puff pastry
1 well-beaten egg
Earlier in the day or the day before, season roast lightly with Tony’s Steak and Roast, Euro-Crust or Z Blend seasoning (or salt, pepper and herbs) and sear in a large heavy pan with oil as needed. Transfer pan to a 375-degree oven, roasting to 110-115 degrees internal. Rest and chill. Prepare duxelles and chill.
Roll pastry gently on a floured board and top with one batch duxelles, spreading to the same size as the roast. If using pate, slice and place a thin layer down the center of the mushrooms. Top with tenderloin.
Moisten edges of pastry with water and carefully wrap roast well, tucking ends in first and stretching dough into place to seal. Hold contents in place while wrapping. Place on the folds, on a parchment lined sheet pan. Decorate with shapes of dough if desired, sticking on with water. Roast immediately, or rest at cool room temperature, covered with a towel, for up to 1 hour before roasting.
Preheat oven to 425 degrees (convection 400) and adjust racks to top 1/3 of oven. Brush pastry with beaten eggs.
Roast in the top half of your oven, rotating at least once, until crust is browned and internal temperature is 115-130 degrees for rare to medium. If roast begins to brown too quickly, tent with foil. Rest uncovered for 15 minutes before carefully slicing and serving.
8 oz. finely chopped mushrooms
1 shallot, finely chopped
Butter as needed
Parsley, chopped to taste
Salt and pepper to taste
Sauté the mushrooms and shallot in butter until the mushrooms have released their moisture and begin to brown. Season with the parsley, salt and pepper. Chill.